At only 10 1/2 ounces per serving you might think this drink a bit wee. But I assure you, just one of these packs a wallop, and two will get you speaking in haiku. This delicious raspberry margarita, along with an incredible southwestern cuisine, is making this small chain a growing success story.

2 cups warm water
1/2 cup granulated sugar
1/3 cup fresh lime juice
1/3 cup fresh lemon juice
5 ounces Montezuma gold tequila
2 1/2 ounces triple sec liqueur
1 1/2 ounces Chambord raspberry liqueur

Garnish
3 lime wedges

1. Combine sugar with warm water in a pitcher and stir or shake until sugar is dissolved. Add lime juice, lemon juice, tequila, and triple sec and put the pitcher in the freezer for several hours, until the drink is frozen. (This is all you need if you want to clone the plain version of the margarita served at the restaurant).

2. When the drink is frozen, use a long spoon to mix it up so it's slushy and smooth. The alcohol in the drink will prevent it from freezing solid so that you can easily break it up by stirring.

3. To make each drink, pour 1/2 ounce of Chambord into the bottom of three 10 1/2-ounce glasses -- large martini glasses work well for this. Pour the frozen margarita over the liqueur and the liqueur will swirl itself into the frozen margarita mix.

4. Add a straw to each drink plus a lime wedge and serve.

Makes three 10.5-ounce drinks.